I picked up an immersion blender last weekend, and it’s handy for making sauces. The measuring cup included with the blender allowed me to measure the cup of broth, then spoon in the peanut butter until the liquid level reached 1 1/2 cups. It is a lot easier than scraping peanut butter out of a measuring cup.
This is the first recipe I’ve made with tamarind. I used a very thick wet-pack tamarind paste, pictured at the end of the recipe.
Peanut Tamarind Noodles
Makes 4 servings.
1 cup no-chicken or vegetable broth
1/2 cup creamy natural peanut butter
2 tbsp wet tamarind chunks, minced
1 tsp lime juice
1 tbsp soy sauce
1 tsp agave nectar
1/2 jalapeño pepper (seeded if you like it less spicy)
1 garlic clove
few dashes white pepper, to taste
6 oz Chinese noodles
2 tbsp canola oil
1/2 lb french green beans, cleaned and cut in half
2 medium carrots, peeled and sliced into thin strips
1/2 lb firm tofu, dry-fried
Chopped cilantro, for garnish (optional)
Chopped peanuts, for garnish (optional)
Combine sauce ingredients in a blender and process until smooth. Or, use an immersion blender.
Cook noodles according to package instructions. Drain, rinse, and set aside.
Heat a wok or wide pan over medium high heat. Add 2 tbsp canola oil and heat until nearly smoking.
Stir fry green beans, stirring frequently. Add carrots a few minutes later, and stir fry until just about tender-crisp. Add tofu, noodles, and sauce. Stir and cook a few minutes longer.
Garnish with chopped cilantro and peanuts to serve.